👨🍳 Method
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Watch the technique
Het snipperen van knoflook
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🎬
Watch the technique
Het persen van knoflook
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🎬
Watch the technique
Het snijden van een sjalot of een ajuin
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🎬
Watch the technique
Tomaten emonderen
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1
Chop the garlic coarsely without peeling.
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2
Peel the onions and chop coarsely.
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3
Wash and chop the tomatoes coarsely.
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4
Wash and slice the celery into thin half-moons.
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5
Sauté the onions, garlic, tomatoes, and celery in a small amount of olive oil until lightly softened.
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6
Add the chicken bouillon to deglaze.
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7
Season with thyme and rosemary sprigs.
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8
Bring to a boil, then reduce heat and simmer gently for 3 hours.
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9
Strain through a fine-mesh sieve and discard solids.
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